Also known as gandoyau, gandeuillot is a charcuterie speciality from the small town of Fougerolles. It is a very large sausage similar to the traditional jésus sausage (so named due to being the same shape as Baby Jesus in swaddling clothes), made of a mixture of pork meat and tripe. The ingredients are all put into a pig gut then cooked and smoked over a wood fire.
Gandeuillot can be eaten hot or cold, as an appetiser cut into slices, or barbecued and served with potatoes.